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Bigger Bolder Baking

incorporating Recipes and Cooking
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Bigger Bolder Baking


Postby feder1 » June 3rd, 2020, 11:56 am

We have just made and half eaten a really good Cinnamon Raisin Bread (no knead).

We found it on youtube and the recipe can found on the above

The interesting thing about it was that the first proofing was overnight for 12-15 hours which happened in the kitchen with no extra warmth.

This worked well since we put together the ingredients yesterday at 4oclock and just left it overnight. All very easy.

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Re: Bigger Bolder Baking


Postby James » June 3rd, 2020, 1:22 pm

I do all my bread that way. Flour, 75% hydration, dash of salt, quarter dash of yeast. Mix, but no need to knead. Let it sit overnight, gently knock back and leave while the oven heats up, bung it in and done. Works with strong, wholemeal or plain flour.

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